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Results 21 - 30 of 59 for fondants
21. NO COOK FONDANT
Blend butter, Karo syrup, salt ... and then slice and serve as peanut butter log slices. Also this fondant could be used as a chocolate filling.
22. FONDANT
Combine sugar, butter, milk, pecans, and coconut. Roll into small balls, chill. Melt chocolate and paraffin in double boiler, dip balls ...
23. NO COOK FONDANT
Yield: 250 leaves or 180 roses. Mix cream cheese and flavor. Add color if more than 1 color is desired, separate batch at this time. Mix in ...
Sift sugar, melt butter. Add all ingredients and mix, then beat until fluffy. Add nuts, coconut, flavorings, etc. (Anything you want.) ...
25. NO-COOK FONDANT
Blend everything but sugar. Add sugar all at once. Mix together. Form ball and remove from bowl. On counter or table, knead until smooth ...
26. FONDANT
Bring to a boil cream, ... knife under the fondant and push away from you, ... become mellow. May be stored for several weeks in the refrigerator.
27. FONDANT FROSTING
In a saucepan combine all ... until satiny. Place fondant in fruit jar and cover ... fondant overflow for reuse. Especially nice over petite-fours.
Melt butter and add food coloring and extract. Stir in powdered sugar and water; knead in pan or dish. Roll out in balls in hand and press ...
29. FONDANT
Mix all ingredients until well blended. Knead on a clean surface until smooth and shiny. Roll between 2 sheets of waxed paper until 1/3 ...
Mix cream cheese and flavor. Add color. If more than 1 color is desired, separate batch at this time. Mix in sugar, kneading with hands ...
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